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Cranberry Drops
1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup shortening 1/3 cup brown sugar, packed 1/3 cup granulated sugar 1 cup dried cranberries, snipped 3/4 cup walnuts; chopped STIR together flour, baking powder, nutmeg, and salt in a medium mixing bowl. Cut in shortening until mixture resembles coarse crumbs. LAYER in a 1-quart glass jar or canister the following ingredients: brown sugar, granulated sugar, cranberries, flour mixture and walnuts. Tap jar gently on the counter to settle each layer before adding the next. Cover jar and attach baking directions. Recipe to attach to jar: Use within 1 month. Heat oven to 375° Empty the contents of the jar into a large mixing bowl, and stir together. Combine 1 slightly beaten egg and 2 tablespoons orange juice in a small bowl; add to jar contents. Stir till combined. DROP dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 10 minutes or till just lightly browned. Transfer to wire racks and cool. Makes about 30. |
Cranberry Hoots
1/2 cup plus 2 tbsp. flour 1/2 cup rolled oats 1/2 cup flour mixed with 1/2 tsp. baking soda and 1/2 tsp. salt 1/3 cup plus 1 Tbsp. packed brown sugar 1/3 cup white sugar 1/2 cup dried cranberries 1 /2 cup pecans Layer the ingredients in a quart jar in order as listed. Attach recipe below, to jar: Cranberry Hoots In a medium bowl, cream together: 1/2 cup softened butter or margarine 1 egg 1 tsp. vanilla Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto greased baking sheet. Bake at 350° for 8-10 min. |
CRANBERRY ORANGE SPICED CIDER MIX
Stir together the following ingredients, and store them in an airtight jar: 1/2 cup dried cranberries 12 cinnamon sticks (approx. 1 inch long each) 1/2 tsp. whole cloves 2 tbs. whole allspice 1 tsp. dried grated orange peel Recipe to attach to jar: In a large saucepan, combine entire contents of cider mix with: 2 quarts of apple cider 1 quart of water 1 sliced orange Heat through, but do not allow to boil. Serve hot with additional orange slices for garnish, and cinnamon sticks to stir. Serves 12-14 |
Cranberry Streusel Muffins
2 Tbsp. brown sugar, packed 1 Tbsp. Bisquick or homemade bisquick mix 2 cups Bisquick 2 Tbsp. sugar Mix 2 cups bisquick and the sugar put in jar. Mix brown sugar and 1 Tbsp. Bisquick, put in a baggie and then put in the jar. Recipe to attach to jar: Preheat oven to 400°. Grease bottoms only of 12 muffins cups or line with paper baking cups. Beat together slightly in medium bowl: 1/3 cup milk 1 egg 1/2 cup whole cranberry sauce Stir in 2 cups Bisquick and the sugar just until moistened. Fill muffin cups about 1/2 full; sprinkle with brown sugar mixture. Bake 18 minutes or until golden brown; cool slightly before removing from pan. |
Crazy Cake Mix in a Jar
2 cups flour 2/3 cup Cocoa Powder 3/4 tsp. Salt 1 1/2 tsp. Baking Powder 1 1/3 cups Sugar In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Recipe to attach to jar: Crazy Cake 3/4 cup Vegetable Oil 2 tsp. Vinegar 1 tsp. Vanilla 2 cups Water Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350° for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side |
Cream of Mushroom Soup Mix
1 cup dried mushrooms 1/2 tsp. dried onion 1/2 tsp. dried lemon rind, grated 3 Tbsp. all-purpose flour 1 tsp. salt 1/8 tsp. pepper 1 cup dried milk powder Combine all ingredients and store in a tightly covered container. Recipe to attach to jar: TO USE: stir into 1 1/2 quarts boiling water. Cook, stirring constantly until smooth and thickened. Cover and cook over very low heat 20 to 30 minutes. Serves 4. |
Cream of Tomato Soup Mix
3 cup dried tomato slices 1/2 cup dried milk powder 1 T sugar 1/2 tsp. salt 1/4 tsp. ground cinnamon Powder tomato slices in a blender or with a pestle. Add remaining ingredients. Store in a plastic bag, glass jar, or any tightly sealed container. Recipe to attach to jar: TO USE: add to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking. Serves 4 to 6. |
CREAMY BACON DIP MIX
Stir together the following ingredients, and store them in an airtight jar: 2 Tbsp. imitation bacon bits 1 tsp. beef bullion granules 1 Tbsp. onion powder 1/8 tsp. garlic powder 1/2 tsp. parsley Recipe to attach to jar: Directions for making 1 cup dip: Add 1 cup of sour cream and stir well. Allow to chill for 1 hour before serving. |
CRUNCHY TOFFEE COOKIES IN A JAR
2/3 cup toffee chips 1/2 cup chopped pecans, toasted and cooled completely 1/2 cup packed dark brown sugar 1 cup buttermilk biscuit and baking mix 1/2 cup packed light brown sugar 1 cup buttermilk biscuit and baking mix NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave. In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top. Instructions to place on gift card attached to jar: Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375º for 10 to 12 minutes or until cookies are light golden brown. Makes 2 ½ dozen cookies. |
Curried Rice Mix
This curried rice mix is an interesting complement for plain chicken or pork. 1 cup long-grain rice 1 chicken bouillon cube, crumbled 2 Tbsp. dried minced onion 1/4 cup raisins 1/2 tsp. curry powder Layer the ingredients in the order given in a 1 & 1/2-cup jar. Attach this to the Jar: Curried Rice 2 1/2 cups water 1 package Curried Rice Mix In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes. Serves 6 |
Diabetic Brownies in a Jar
2 cups graham cracker crumbs (approx.24 crackers) 1/2 cup chopped walnuts 3oz semi-sweet chocolate 1 1/2 teaspoon sweet n low (6 packets) 1/4 teaspoon salt Add the above ingredients to your jar. Recipe to attach to jar: Heat oven to 350 degrees. Mix ingredients with 1 cup skim milk, blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2 inch squares while warm. |
Diabetic Chocolate Chip Cookies
1 cup + 2 tablespoons flour 2 teaspoons baking powder 1/2 cup semi-sweet chocolate chips 1/4 cup nuts 1/2 tsp. salt 1/4 teaspoon baking soda Combine these ingredients in jar. Recipe to attach to jar: Preheat oven to 425°. Combine ingredients in jar with: 1/4 cup margarine, softened 1 1/2 teaspoons vanilla 4 teaspoons liquid sweetener 1 egg Blend at low speed until well combined. Dough will be soft. Drop on ungreased cookie sheet. Bake for 10-12 minutes. |
Dill-Lemon Rice Mix
4 cup Long Grain Rice, Uncooked 5 tsp. Dried Grated Lemon Peel 4 tsp. Dill Weed or Dill Seed 2 tsp. Salt 8 tsp. Instant Chicken Bouillon Combine all ingredients in a large bowl and blend well. Put about 1 ½ cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Recipe to attach to jar: Dill-Lemon Rice: Combine: 1 1/2 cups of mix 2 cups cold water 1 Tbsp. butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings. |
DILLY OF A DIP
Stir together the following ingredients, and store them in an airtight jar: 1 tsp. dill 1 tsp. Accent 1 tsp. seasoned salt 1 tsp. onion flakes 1 tsp. parsley Directions for making 1 cup of dip: Add dip mix to 1 cup of sour cream and mix well. Allow to chill for 1 hour before serving. |
Dog Biscuit Mix in a Jar
1 quart wide-mouth canning jar 1 dog biscuit cookie cutter 16 inches of a pretty ribbon 1 large envelope. (Punch a hole in the upper left hand corner.) 1 cup all-purpose unbleached flour 1 cup whole wheat flour 1/2 cup yellow cornmeal 1/2 cup instant nonfat dry milk powder 1 teaspoon brown sugar or white sugar 1/2 teaspoon garlic powder Pinch of salt Directions: 1. Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope. 2. In a medium mixing bowl, combine: 1 cup all-purpose unbleached flour, 1 cup whole wheat flour, 1/2 cup yellow cornmeal, 1/2 cup instant nonfat dry milk powder, 1 teaspoon brown sugar or white sugar, 1/2 teaspoon garlic powder, pinch of salt . 3. Using a funnel, pour dry ingredients into the jar. Close jar tightly. 4. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon. Instruction Card: Make Your Own Dog Biscuits 1. Position a rack in the center of the oven. Preheat it to 250° F. Place Dog Biscuit Mix ingredients in a medium sized bowl. Add in: 1 large egg 1/2 cup shredded sharp cheddar cheese 1/4 cup grated Parmesan cheese 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. 2. Make a dough that's very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). 3. Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic Let dough rest for 5 minutes. Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread. 4. Bake for 1 hour, rotate the baking trays in the oven (turn tray around 180°, and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely. |
Double Chocolate Sand Cookies
1/2 cup white sugar 1/2 cup rolled oats 1/2 cup candy-coated chocolate pieces 1/2 cup packed brown sugar 1-1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup crisp rice cereal 1/2 cup semisweet chocolate chips Directions: In a 1 quart or 1 liter jar, layer the ingredients in the order given. Lightly pack down the jar after each addition. Attach these instructions to the jar: Double Chocolate Sand Cookies Preheat oven to 350°. Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add: 1 large egg 1/4 cup of margarine melted mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies. |
Double-Fudge Brownie Mix
2 cups sugar 1 cup cocoa (not Dutch process) 1 cup all-purpose flour 1 cup chopped pecans 1 cup chocolate chips Mix all the ingredients together and store in an airtight container. Attach this to the Jar: Double-Fudge Brownies 1 cup butter or margarine, softened 4 eggs 1 package Double-Fudge Brownie Mix Preheat the oven to 325°. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix & continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, & bake for 40 to 50 minutes. Makes 24 |
Dreamsicle Cookie Mix
Layer in jar in given order: 1/2 cup Tang instant breakfast drink powder 3/4 cup white sugar 1 & 1/2 cups vanilla chips 1 & 3/4 cups flour mixed with 1/2 tsp. baking soda 1/2 tsp. baking powder Attach recipe below, to jar: Dreamsicle Cookie Mix Empty cookie mix in a large mixing bowl; stir to combine. Add: 1/2 cup softened butter 1 egg slightly beaten 1 tsp. vanilla. Mix until completely blended. Roll into large walnut size balls, place on greased cookie sheet. Bake at 375° for 12-14 min |
FIESTA DIP MIX
Stir together the following ingredients, and store them in an airtight jar: 1/2 cup parsley 1/3 cup each onion flakes and chili powder 1/4 cup each chives, ground cumin, and salt Makes 3 cups. Add 3 tbs. Fiesta Dip Mix to 1 cup each of mayonnaise and sour cream. Stir it up until well blended, and chill for 4 hours before use. Serve with tortilla chips or veggie sticks. |
Bean Soup Mix
1 pound dried black beans 1 pound dried red beans 1 pound dried kidney beans 1 pound dried navy beans 1 pound dried great northern beans 1 pound dried baby lima beans 1 pound dried large lima beans 1 pound dried pinto beans 1 pound dried green split peas 1 pound dried yellow split peas 1 pound dried black-eyed peas 1 pound dried red lentils 1 pound dried green lentils 1 pound dried brown lentils 1 pound dried cranberry beans Combine beans in a very large bowl. Pour 2 cups into a large Mason-type jar. Attach recipe card which says the following: INGREDIENTS: 2 cups 15 bean soup mix 1 smoked Ham Hock 2 cans (14.5 oz) stewed tomatoes 1 medium onion 2 ribs celery--chopped 1 clove garlic--minced 1 bay leaf--minced 6 cups water 1/4 cup chopped fresh parsley 1 tbsp red wine vinegar 2 tsp. salt 1 tsp ground black pepper 1 tsp chili powder 1 tsp ground cumin INSTRUCTIONS: Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring to a boil over medium-high heat; reduce to medium-low, cover, and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Serve warm. |
French Baguette Mix
4 cup Bread flour 1/2 cup Whole wheat flour 3 pkg Yeast Pinch sugar 1 1/2 tsp. Salt Combine well and store in an airtight container. Attach card that reads: French Baguettes 1 pk Mix 1 1/2 c Warm water Combine mix and water. Turn out onto lightly floured surface and knead 5-8 minutes. Let rise until doubled. Cut in half and form into 2 long narrow loaves. Place on cookie sheets lined with aluminum foil. Make several slashes lengthwise along the bread. Allow the bread to rise another hour. Bake at 350° for 25-30 minutes. |
French Market Soup in a Jar
1 pound dried navy beans 1 pound dried pinto beans 1 pound dried great Northern beans 1 pound split peas 1 pound yellow split peas 1 pound dried black-eyed peas 1 pound lentils 1 pound dried baby lima beans 1 pound dried lima beans 1 pound dried soybeans 1 pound pearl barley 1 pound dried red beans In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars. Attach a card to each jar with the following recipe: 2 quarts water 1 ham hock 1 1/4 teaspoon salt 1/4 teaspoon pepper 1 (10 ounce) can diced tomatoes with green chilies 1 large onion, chopped 1 clove garlic, minced TO PREPARE: Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chilies, onion and garlic Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender. |
Friendship Soup Mix in a Jar
1/2 cup dry split peas 1/3 cup beef bouillon granules 1/4 cup pearl barley 1/2 cup dry lentils 1/4 cup dried onion flakes 2 teaspoons Italian-style seasoning 1/2 cup uncooked long grain rice 1/2 cup uncooked alphabet pasta 2 bay leaves In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion, Italian-style seasoning, rice, and bay leaves. Place the macaroni in a square of plastic wrap and put in the jar. Seal tightly. Attach a label to the jar that says: 1 pound ground beef 3 quarts water 1 can (28 ounce) diced tomatoes-undrained 1 can (6 ounce) tomato paste pepper and garlic to taste. To Prepare Soup: Remove macaroni from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain any excess fat. Add the tomatoes, tomato paste, water, and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer 15-20 minutes more or until the macaroni, peas, lentils and barley are tender. |
Apple Rice Mix
4 Tbsp. Instant Chicken Bouillon 3 cup Long-grain White Rice - uncooked 1 Tbsp. Salt 1 cup Dried Apples; crushed 3 Tbsp. Dried onion; minced 1/3 cups Golden Raisins 1 1/2 Tbsp. Curry powder 1/3 cup Slivered Almonds; toasted Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix. Attach recipe below, to jar: Apple Rice In heavy 2 quart sauce pan, combine: 1 cup of Fruited rice mix 2 cups of water 2 Tbsp. butter or margarine Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 cup of cooked rice. |
Fudge Brownie Mix
Stir together the following ingredients, and store them in an airtight jar: 2 cups sugar 1 cup flour 1 cup unsweetened cocoa 1 cup pecans 1 cup chocolate chips Attach recipe below, to jar: Makes about two dozen brownies: preheat oven to 325°. Combine brownie mix with: 1 cup of softened butter 4 whole eggs Mix well. Spread into a greased pan, and bake for 40 to 50 minutes, or until toothpick inserted into the center comes out clean. |
Funnel Cake
1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon Combine all ingredients, stirring well. Store in an airtight container. Give mix with the recipe for Funnel Cakes. Attach to Jar: Funnel Cakes Pour vegetable oil into a skillet to a depth of 1 inch. Heat oil to 360° over medium-high heat. In a small bowl, combine: 1 egg 3/4 cup of milk Add 1 cup Funnel Cake Mix and beat with fork until smooth. Holding finger under funnel opening, pour about 1/4 cup of batter into funnel. Allow batter to pour from the funnel into hot oil, moving funnel in a circle to form a spiral shape. Fry 1 minute, turn cake, and continue frying until golden brown. Remove to paper towels to drain. Sprinkle with confectioners' sugar. Yield: 6 funnel cakes. |
Ginger & Spice Muffin Mix
Stir together the following ingredients, and store them in an airtight jar: 1 3/4 cup flour 2 Tbsp. sugar 3 tsp. baking powder 1/2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1/4 tsp. ground cloves 1/2 tsp. salt Attach recipe below, to jar: Preheat oven to 400° Grease a dozen size muffin tin. To make 1 dozen muffins combine in a large bowl: contents of jar 1/4 cup melted butter 1 egg 1 tsp. vanilla 1 cup of milk Stir only until ingredients are combined. Fill each muffin cup 2/3 full, and bake for 15 minutes, or until tops are golden brown. |
Gingerbread in a Jar
2 cups brown sugar 2/3 cup sugar 2/3 cup shortening 4 eggs 1/2 cup molasses 3 1/2 cups flour 1 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 tsp. ginger 1/2 tsp. cinnamon 1/4 tsp. cloves In large bowl cream sugars and shortening with electric mixer. Add eggs and mix well. Add molasses and mix well. Place dry ingredients and spices in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Place 1 cup batter each in 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325° for 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage. |
Good Night Café
Place all ingredients into a blender or food processor and whir until finely ground. Store in an air tight container. 2/3 cup powdered nondairy creamer 1/3 cup instant coffee granules 1/3 cup sugar 1 tsp. ground cardamom 1/2 tsp. cinnamon 1/8 tsp. nutmeg Attach recipe below, to jar: Mix 1 Tbsp. into 8 oz. boiling water. |
Gourmet Hot Chocolate Mix
11 Cups powdered dry milk 1 cup powdered non-dairy creamer 2 1/2 cups confectionary sugar 1 pound container of instant chocolate drink mix Simply mix all the ingredients together and store in an airtight container! Attach recipe below, to jar: For a great cup of gourmet hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water. This recipe makes about 250 servings, and can be cut in half, or doubled to suit your needs. |
Gourmet Mug O' Chocolate Mix
11 cups powdered dry milk 1 cup confectionary sugar 11 ounces powdered non-dairy creamer 2 pounds instant chocolate drink mix 4 heaping tablespoons unsweetened cocoa 1 small box of instant chocolate pudding mix Mix and store in a n airtight container. Attach recipe below, to jar: Use 3 heaping tablespoons per 6-8 ounces of boiling water. BEWARE: For chocoholics only! |
GRAND SLAM TRIPLE CHOCOLATE CHIP COOKIES
1/2 cup chopped pecans 1/2 cup chocolate chips 1/2 cup white chocolate chips 1/3 cup brown sugar packed 3/8 cup white sugar 1/2 tsp. soda 1/4 tsp. salt 1/6 cup coca 1 1/4 cups all purpose flour Place in this order in a 1 quart jar. Attach this on a recipe card: Grand Slam Triple Chocolate Chip Cookies To make cookies, add: 1/2 tsp. vanilla 1 Tbsp. milk 1 egg 1 stick melted butter Place 1 inch balls on cookie sheet and press a little flat. Cook at 350° for 8 minutes |
Hawaiian Cookie Mix
1/3 cup sugar 1/2 cup packed brown sugar 1/3 cup packed flaked coconut 2/3 cup chopped macadamia nuts 2/3 cup chopped dates 2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. Recipe to attach to jar: Empty cookie mix in large mixing bowl; stir to combine. Add: 1/2 cup softened butter 1 egg slightly beaten 1 tsp. vanilla mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350ºº for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen |
HEART SMART MUFFINS
2 cups all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/8 tsp. salt 2/3 cup brown sugar 1/2 cup raisins, currents or walnuts Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient. Recipe to attach to jar: HEART SMART MUFFINS Preheat the oven to 350° Empty Heart Smart Muffin mix in large mixing bowl; stir to combine. 1 egg slightly beaten 3/4 cup buttermilk 3/4 cup applesauce 1 1/2 Tbsp. vegetable oil 1 tsp. vanilla 1/2 cup blueberries or raspberries, fresh or frozen (optional) Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 18 to 20 minutes, or until golden brown. Serve warm or cool completely on a wire rack. |
HERB RICE MIX
Stir together the following ingredients, and store them in an airtight jar: 3 lbs. long grain rice 2 cups celery flakes 2/3 cup onion flakes 1/2 parsley flakes 2 Tbsp. chives 1 Tbsp. tarragon 2 tsp. pepper 9 chicken flavored bullion cubes, crushed Attach recipe below, to jar: Directions for making 2 servings of rice: Heat in a saucepan over medium heat 2/3 cup of water and 1 Tbsp. butter. Add to this 1/4 cup of Herb Rice Mix once it comes to a boil. Reduce heat to a simmer, cover the pot, and cook for 20 minutes. Allow to stand for 5 minutes before serving. |
Holiday Bean Soup Mix
1 lb. Dried Black Beans 1 lb. Dried Red Beans 1 lb. Dried Kidney Beans 1 lb. Dried Navy Beans 1 lb. Dried Great Northern Beans 1 lb. Dried Baby Lima Beans 1 lb. Dried Large Lima Beans 1 lb. Dried Pinto Beans 1 lb. Dried Green Split Peas 1 lb. Dried Yellow Split Peas 1 lb. Dried Black-Eye Peas 1 lb. Dried Green Lentils 1 lb. Dried Brown Lentils Combine beans in a very large bowl. Pour two cups of bean mix into pretty jars ( 16-oz.) jars holds two cups of bean mix. Give with the following recipe for holiday bean soup. You could also layer the beans in the jar for prettier effect. Just put a little of each of the beans in until you fill it to the top. Attach To Jar: Holiday Bean Soup Beans from Jar 1 Smoked Ham Hock 2 Cans ( 14.5 Oz each ) Stewed Tomatoes 1 Medium Onion Chopped 1 Clove Garlic Minced or 1/4 teas. Liquid Garlic Spice 1 Bay Leaf 6 Cups Water 1/4 Cup Fresh Parsley 1 Tbsp. Red Wine Vinegar 2 teas. Salt 1 teas. Chili Powder 1 teas. Cumin Seed Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water, and remaining ingredients. Bring to a boil over medium-high heat, cover & simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup. |
HOLIDAY MUFFINS
2 1/2 cups all purpose flour 1/2 cup whole wheat flour 3/4 cup sugar 1/2 cup instant nonfat dry milk 2 Tbsp. baking powder 1 Tbsp. cinnamon 1/2 tsp ground cloves 1 tsp. salt Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient. Recipe to attach to jar: HOLIDAY MUFFINS Preheat the oven to 400°. Empty Holiday Muffin mix in large mixing bowl; stir to combine. 2 egg slightly beaten 1 1/3 cup water 1/2 cup vegetable oil. Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 10 to 15 minutes, or until golden brown. Serve warm or cool completely on a wire rack. |
HOT COCOA MIX
3 cups powdered dry milk 1/2 cup unsweetened cocoa 3/4 cup sugar 1 dash of salt Attach this recipe to jar: Use 3 heaping tablespoons per mug of hot water. |
HOT SPICED WINE MIX
3/4 cup firmly packed brown sugar 2 teaspoons cinnamon 1 teaspoon ground cloves 1/2 teaspoon lemon peel 1/2 teaspoon orange peel 1 teaspoon allspice 1/2 teaspoon nutmeg Combine all ingredients in a small bowl. Place in an airtight container and give with the recipe for Mulled Wine. Yields about 3/4 cup of mix. Attach to jar: To make Mulled Wine: Combine 1/4 cup mix with 1 cup red wine and 1/4 cup water. Bring to a boil over medium heat; reduce heat and simmer 5 minutes. Yields 1 serving. |
HOT WHITE CHOCOLATE
3 cups powdered dry milk 2 tsp. vanilla powder (This is a product used in place of vanilla extract. It is available in most gourmet food store, or bakers' supply shops). 2 tsp. grated orange zest 2 cups of white chocolate chips Whir all ingredients in blender only until finely ground. Do it in two batches, and don't over grind or it will clump up in the blender. Attach recipe below, to jar: Use 3 heaping tablespoons per mug of hot water. This is particularly satisfying with a cinnamon stick as a stirrer. |
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